Flourless Chocolate Brownies

These decadent Flourless Chocolate Brownies drizzled with warm dark chocolate sauce are the perfect ending to any meal.

Sometimes, a girl needs a brownie. Sometimes, a girl needs a brownie topped with ice cream, and toasted coconut, and more chocolate in syrup form. Yes, sometimes, this is a need. A need I say!(Ahem.)

When I say Nigella’s Flourless Chocolate Brownie from Nigella Express (a cookbook, by the way, you should check out) I knew I had to try it using the pecan meal I had leftover from the Chocolate Coconut Mini-Muffins, along with a few minor changes. Nigella also pairs it with a warm dark chocolate sauce, using rich, 70% cocoa. I tried that too. Nigella sure knows how to twist a girl’s arm. She’s tricky like that.

I was a tad curious (and slightly concerned) to see if a flourless version of an all-time chocolate favorite would disappoint, as I’ve tried a couple of flourless chocolate cakes recently that were just plain icky. But these, this Flourless Chocolate Brownies? Not icky. Nope. Not one bit icky.

As I was still wondering if anyone else would miss the flour or notice a texture difference, I set out a “brownie bar” for my kid’s after school snack, including the chocolate syrup, vanilla ice cream, and toasted coconut.

A side note if I may: Those of you out there who think they don’t like coconut, have you ever tried toasted coconut? It’s one of the most terrific things in the whole wide world. I jest not. (Yoda I am not either.) I know many coconut haters comment that the texture bothers them, if that’s the case, try toasting it. Just toss a handful in a skillet and gradually toast over medium heat, stirring/tossing occasionally until brown. The extra crispy pieces are my favorite.

Toasted coconut, crispy, nutty goodness – it’s what it is y’all.

Back to the regularly scheduled program, the Flourless Chocolate Brownies.

The brownie bar was all set to go. I was eager to see what my picky 13 year old son would say. He’s not a huge chocolate fan to begin with, but always enjoys a good brownie. Well, he enjoyed several of these, with no comment on the taste or texture. I’ll take that any day as a measure that these Flourless Chocolate Brownies were a success.

I’ll be making these again soon for my gluten-free friends, and gluten-eating friends too. They’ll never know the difference. Do try these out soon!

These look really yummy! I actually have some almond meal in my pantry so I could actually make these right now:-)…I have never understood how someone wouldn’t like coconut….it’s one of my favorite flavors.

Wow! This looks amazing! I did a flourless chocolate cake a few weeks back…and besides being very flavorful it is one of those recipes that freezes well. These brownies look like they would work the same way…make in advance for when friends pop in. And can you really ever go wrong when combining chocolate and honey? Giggles

Hey, Amy! I haven’t been over to ‘see’ you in a while … but when I saw this post in my reader list, I had to pop on by! I will absolutely give these flourless brownies a try. I just posted about a Chocolate Almond Flourless Cake … which was certainly NOT in the icky category. It used almond meal, like your pecan meal for the brownies, but could be made with pretty much any nut meal, I think. Though I’m not going grainless, I’m trying to incorporate more whole-grain baking into my line-up. Let the experiments begin!

Man, Amy, that sundae looks good, and the brownies look so easy! You know this Texan loves some pecans, so I bet that pecan meal added such a glorious flavor. I too adore toasted coconut. It’s way better than plain ol’ coconut.

This is IT in capital letters! Goodness, I want to jump right through the PC screen, into the dish this looks so delicious. Now, I’m a chocolate lover from the word “go”, so I’m not even sure that the brownies would get to the ice cream and sauce topping. I might have to delve right in without them!

How many cups of whole nuts does it take to make 1 1/2 cups of meal, approximately? Nuts where I am are crazy expensive (chopped pecans are $10/cup, and walnuts are $16/lb!!), so I need to know in advance. Yeah, going grainless in Asia is HARD. Thanks!

Wow! That is crazy expensive. Unfortunately I don’t know how much as I used nut meal that was already ground. I have ground it myself before, but didn’t note how much meal whole nuts rendered. I did just do a quick google search, and found one source noting that 1 cup of whole almonds makes 1/2 cup meal. That may be a good place to begin. Basically those would be some really expensive brownies. Are you able to source pecan or almond meal online?

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